Pollo al ajillo is a classic Spanish garlic chicken recipe. The chicken cooks with 10 cloves of garlic!
Why Garlic Chicken is a Weeknight Dinner Go-To
- Requires one pan and it’s ready in about 30 minutes.
- Bold garlic flavor with a silky, wine-infused sauce.
- Simple ingredients deliver restaurant-worthy results.
In Spain, when something’s cooked with a lot of garlic and braised in white wine, it’s called al ajillo. It’s a classic formula for cooking anything from meat to fish, and even vegetables. Gambas al ajillo is the most well-known example, but mushrooms and this chicken al ajillo are almost as common in Spain.
This garlic chicken recipe is typically made with a whole, cut-up chicken, but for even easier weeknight meals, I use boneless, skinless chicken thighs. After browning the chicken, I add a handful of thinly sliced garlic cloves to the pan, followed by a generous pour of sherry or white wine to braise the chicken.
The classic choice for the pan sauce is Manzanilla or fino sherry, which are dry fortified wines from southern Spain with a complex, savory, and salty flavor. I generally swap the sherry for white wine, since it’s easier to find and at a price point where I’m willing to pour it into a pan instead of a glass.
Key Ingredients
- Chicken: I use boneless, skinless chicken thighs because they cook faster and stay tender with less prep. Lightly dredging the chicken with flour gives it a better sear and helps thicken the sauce.
- Garlic: I call for 10 thinly sliced garlic cloves, but since this is al ajillo, think of that as a starting point. If you love garlic as much as I do, feel free to add more.
- Herbs: Bay leaf and thyme infuse the sauce with their floral, woody flavor, adding depth to the dish. You can substitute the fresh thyme with a sprig of fresh rosemary. Fresh parsley brightens the dish with its green color and fresh, herbaceous flavor.
- Dry white wine: Pollo al ajillo is often made with Manzanilla or fino sherry, which, outside of Spain, can be challenging to find or too expensive to cook with. While it’s not quite the same, a dry white wine still makes an irresistibly flavorful sauce. If you avoid alcohol, substitute it with chicken stock and a couple of tablespoons of lemon juice or sherry vinegar.
How to Make Pollo al Ajillo
This weeknight garlic chicken recipe cooks in one large skillet. And because it uses boneless, skinless chicken thighs, it’s ready in just over 30 minutes. Here’s how to make it:
- Season the chicken: Pat dry 2 pounds (910g) boneless, skinless chicken thighs and season all over with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Spread 1/2 cup all-purpose flour on a plate. Lightly coat the chicken on both sides with the flour, then shake off any excess.
- Sear the chicken: In a large heavy-bottomed skillet, heat 1/4 cup (60ml) olive oil over medium-high until shimmering but not smoking. Working in batches if necessary, cook the chicken until golden, about 4 minutes per side.
- Make the sauce: Add 10 thinly sliced garlic cloves to the pan with the chicken and cook until fragrant, about 1 minute. Pour in 1 cup (240ml) dry white wine, and use a wooden spoon to scrape any browned bits stuck to the pan into the sauce. Add 1 bay leaf and a small bunch of fresh thyme sprigs. Once the sauce comes to a boil, reduce the heat to low, cover the pan, and cook for 10 minutes.
- Finish and serve: Uncover the pan and increase the heat back to medium-high. Cook, uncovered, until the sauce has reduced by half, about 5 minutes. Remove the skillet from the heat. Remove the bay leaf and thyme sprigs. Garnish with 1/4 cup chopped fresh parsley. Serve with the pan sauce drizzled over top.
What to Serve with Garlic Chicken
- Pollo al ajillo is usually served with potatoes, rice, or a baguette to soak up the flavorful sauce. For crispy roast potatoes, use this patatas bravas recipe and skip the sauce (or don’t!).
- For something green, I like an easy green bean salad I can make ahead of time or roasted green beans that can bake while the chicken simmers on the stove.
Spanish Garlic Chicken (Pollo al Ajillo)
Ingredients
- 2 pounds boneless, skinless chicken thighs (910g)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour (60g)
- 1/4 cup extra virgin olive oil (60ml)
- 10 garlic cloves, peeled and thinly sliced
- 1 cup dry white wine (240ml)
- 1 bay leaf
- 1 small bunch fresh thyme sprigs
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Season the chicken. Pat the chicken dry and season all over with salt and pepper. Lightly coat both sides with the flour and shake off any excess.
- Sear the chicken. In a large heavy-bottomed skillet, heat the olive oil over medium-high until shimmering but not smoking. Working in batches if necessary, cook the chicken until golden, about 4 minutes per side.
- Make the sauce. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and use a wooden spoon to scrape any browned bits stuck to the pan. Add the bay leaf and thyme. Once the sauce comes to a boil, reduce the heat to low, cover the pan, and cook for 10 minutes.
- Finish and serve. Uncover the pan and increase the heat back to medium-high. Cook, uncovered, until the sauce has reduced by half, about 5 minutes. Remove the skillet from the heat. Remove the bay leaf and thyme sprigs. Garnish with the parsley. Serve with the pan sauce drizzled over top.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Leftover garlic chicken is best stored in an airtight container in the refrigerator, where it will keep well for up to 3 days. Reheat gently on the stovetop or in the microwave until just warmed through.
Nutrition
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